Radish – valuable tuberous plants

The radish is a useful plant that belongs to the cruciferous plant family. In taste it is pungent, which is due to the mustard oil glycosides contained in the plant. If they are damaged, the characteristic tasting mustard oil is emitted.

Part of European cuisine for 500 years

The radish is known in Europe since about the 16th century. The exact origin is unknown, but wild forms have been found in the Near East and in China. Meanwhile, the small red tuber is consumed almost all over the world. In Germany, it is grown mainly in the Palatinate region. The German name comes from the Latin “Radix” (root).

Effective weapon against bacteria

Radishes are considered very healthy. This is mainly due to the glucosinolates, which have antibacterial effects in the mouth, palate, stomach and intestines. This prevents disease and, according to some researchers, radishes even protect against cancer. Other valuable ingredients are various vital substances such as vitamin C, iron, magnesium, folic acid and selenium. In addition, the calorie content is very low at 14 kcal per 100 g.

Radishes are best enjoyed raw

Radishes are healthiest when eaten raw. They are suitable pure as a snack or can be served with salad. Another option is to slice the tubers and enjoy them on bread. Cookbooks have many more suggestions for tasty radish recipes.

High importance for a balanced diet

The radish is a very healthy vegetable, which should get a permanent place on the menu of diet-conscious people. They provide the body with important nutrients, first and foremost the valuable glucose isolates. They strengthen the immune system and are said to help against various diseases. These include liver and gallstone diseases and rheumatic diseases. Whether the tubers actually protect against cancer, could not be scientifically proven so far, but they can do no harm in any case.

Therefore, they should be integrated into the daily menu as often as possible. As a guideline, health-conscious individuals can use three to four servings a week. However, there is nothing to stop you from eating the red vegetables every day.

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